Rosemary Focaccia
A soft, airy Italian flatbread with a crisp golden base, deep olive oil dimples and fragrant rosemary. The dough is mixed by hand with no kneading, so it suits beginners.
Published 29 Sep 2026
Ingredients
Equipment: Large mixing bowl, 23 x 33 cm baking tray or similar pan, oven, clean kitchen towel or cling film
Method
Stir the lukewarm water, sugar and yeast together in a large bowl. Leave for 5 minutes until the surface looks foamy. The water should feel comfortably warm, not hot, or it will kill the yeast.
Add the flour, fine salt and 2 tbsp olive oil. Mix with a wet hand or spatula for about 2 minutes until no dry flour remains. The dough will be very sticky and loose; this is correct.
Cover the bowl and rest the dough for 15 minutes. This lets the flour absorb the water so the dough becomes easier to handle.
With a wet hand, lift one edge of the dough, stretch it up and fold it over the centre. Turn the bowl and repeat 6 to 8 times around the bowl until the dough feels smoother and tighter.
Cover and leave in a warm spot for 1 hour, until the dough has roughly doubled and looks bubbly on top.
Pour 3 tbsp olive oil into the baking tray and spread it over the base and sides. Tip the dough into the tray and turn it once to coat both sides in oil.
Gently stretch the dough towards the corners. If it springs back, rest it for 10 minutes and try again. Cover and let it rise for 40 minutes, until puffy and jiggly. Heat the oven to 220°C during the last 15 minutes.
Oil your fingertips and press straight down into the dough all the way to the tray, making deep dimples across the surface. Drizzle with the remaining 2 tbsp olive oil, then scatter over the rosemary and coarse salt.
Bake on the middle rack for 22 to 25 minutes, until the top is deep golden and the edges pull away from the tray. The base should be crisp when lifted with a spatula.
Slide the focaccia onto a wire rack, or leave it in the tray for 5 minutes before lifting out. Let it cool for at least 10 minutes before slicing into squares.
Cooking tips
- Do not add extra flour when the dough feels sticky. The high water content is what makes the crumb open and soft.
- Be generous with the oil in the tray. It fries the base and gives the crisp golden bottom.
- Press the dimples deep, right down to the tray, or they will disappear as the dough bakes.
- Add the rosemary just before baking. If it sits on top too long or the oven runs hot, the leaves can turn bitter and dark, so press them lightly into the dimples.
Substitutions
- Active dry yeast: use 2 1/4 tsp, dissolved in the warm water with the sugar for 10 minutes before you continue.
- Fresh rosemary: use 1 tsp dried rosemary, crumbled.
- Olive oil: use a light vegetable oil in the dough and keep olive oil for the top so you keep the flavour.
- Coarse sea salt: use rock salt lightly crushed, or a little extra fine salt sprinkled thinly.
Serve with
"Serve warm with soup, roast chicken, grilled vegetables or a bowl of pasta. It also makes good sandwich bread, split and filled with tomato, cheese and basil. Dip pieces in olive oil with a little balsamic vinegar."
Storage
Keep cooled focaccia wrapped in a clean towel or in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze in a sealed bag for up to 1 month.
Reheating
Warm slices in a 180°C oven for 8 to 10 minutes, or in a dry frying pan over medium heat for 2 minutes per side, until crisp outside and soft inside. Frozen pieces can go straight into the oven for 12 minutes.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
You might also cook
GreekGreek Salad
Chunky tomatoes, cucumber, red onion, olives and a block of feta, dressed with olive oil and oregano.
ItalianCreamy Mushroom Penne
Penne in a garlicky mushroom cream sauce with parmesan and black pepper. On the table in half an hour.
ItalianPenne Arrabbiata
Penne tossed in a fiery tomato sauce built on garlic, chilli and olive oil. It is a meat-free, pantry-friendly dinner that is ready in about 30 minutes.
ItalianGarlic Bread with Parsley and Mozzarella
Crisp-edged, buttery garlic bread with a soft middle and a light melt of mozzarella. It takes ten minutes to prepare and goes with almost any pasta or soup.
Italian & Med kitchen
ItalianSpaghetti Bolognese
A slow-simmered beef and tomato ragù with finely chopped vegetables and a splash of milk, tossed through spaghetti. It's a filling family dinner that rewards a little patience.
ItalianChicken Cacciatore
Bone-in chicken braised slowly with tomatoes, peppers, onion and herbs until the sauce turns rich and the meat falls off the bone. A one-pot Italian dinner that suits rice, bread or pasta.
ItalianCaprese Salad with Balsamic Glaze
Sliced ripe tomatoes, creamy mozzarella and fresh basil, dressed simply with olive oil and a sweet balsamic glaze. It takes ten minutes and needs no cooking.
ItalianTomato Bruschetta with Garlic and Basil
Crisp, garlic-rubbed toasted bread topped with juicy marinated tomatoes, basil and olive oil. It takes 20 minutes and works as a light starter or party snack.